Dear Fellow Bakers,
Having recently moved from altitude 60 ft (San Francisco Peninsula) to 5300 feet (Northern Arizona), we are having great difficulty learning to achieve the baking results we previously enjoyed. Can't tell how much of our frustration is due to the altitude and how much might be due to the
associated change in humidity.
Can anyone direct us to a source of information on how to adjust recipes at higher altitudes?
Thanks very much!
Rick
--
Rick Held Graberd Associates
1781-7 E. Highway 69 email: rheld@northlink.com
Prescott, AZ 86301 Voice/Fax: 520.777.0745
"Local Birds" folding field guides for Virginia-Maryland-DC